Hot Honey Fried Shrimp Recipe: Sweet, Spicy & Crispy Dish
The first time I made Hot Honey Fried Shrimp, I couldn’t believe how good it turned out. The shrimp came out super crispy on the outside while staying juicy and tender inside.
Then, when I drizzled that sticky, sweet, and spicy hot honey over the top, it was just pure magic.
I’ve served it as an appetizer, tossed it into tacos, and even put it over a fresh salad. No matter how I serve it, it always feels like a restaurant-worthy dish made right in my kitchen.
Ingredients for Hot Honey Fried Shrimp
Here’s everything you’ll need for this recipe, along with a few tips I learned while making it.
- 1 lb large shrimp, peeled, deveined, tail-on – Fresh shrimp always taste best, but thawed frozen shrimp work well if dried properly.
- 1 cup buttermilk – Makes the shrimp tender and helps the breading stick better.
- 1 cup all-purpose flour – The base for a crispy coating. Don’t substitute cake flour—it won’t give the same crunch.
- 1 teaspoon paprika – Adds a smoky depth to the shrimp.
- 1 teaspoon garlic powder – Gives a bold, savory flavor.
- 1 teaspoon onion powder – Balances out the garlic perfectly.
- 1 teaspoon kosher salt – Brings all the flavors together.
- 1/2 teaspoon black pepper – Just enough bite without overpowering.
- 1/4 teaspoon cayenne pepper – Optional if you want a little extra kick.
- 2 cups vegetable oil – Use oil with a high smoke point like canola or peanut oil for best frying results.
- 1/4 cup hot honey – You can buy it or make your own by warming honey with chili flakes.
- 2 tablespoons chopped fresh parsley – Adds color and a fresh finish.
Note: Yields about 4 servings as a main dish or appetizer.
Variations
This recipe is super flexible, and I’ve tried a few different twists over time.
- Swap the flour with a gluten-free blend if you want to keep it gluten-free.
- Skip cayenne pepper and use mild honey instead of hot honey for a kid-friendly version
- Replace shrimp with chicken bites, tofu, or even cauliflower for a fun spin.
- Add grated Parmesan to the flour mix for a cheesy, crispy crust.
Cooking Time
It doesn’t take long to put this dish together.
- Prep Time: 10 minutes
- Marinating Time: 15 minutes
- Cooking Time: 3 minutes per batch
- Total Time: About 28 minutes
Equipment You’ll Need
Having the right tools makes frying stress-free.
- Deep-fry thermometer – Helps you keep oil at the right temperature.
- Large skillet or heavy pot – Perfect for frying shrimp evenly.
- Tongs – Makes flipping shrimp easy without breaking the coating.
- Slotted spoon – Lets you lift shrimp out while draining excess oil.
How to Make Hot Honey Fried Shrimp?
Making this recipe is fun and straightforward. Let’s go step by step.
Marinate the Shrimp
I start by mixing the shrimp with buttermilk in a bowl and letting it soak for about 15 minutes. This step not only makes the shrimp tender but also ensures the coating sticks. While the shrimp are marinating, I prepare the breading by mixing flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a shallow dish.
Coat the Shrimp
After marinating, I lift each shrimp out of the buttermilk and let the extra drip off. Then, I press them into the flour mix, making sure each one is coated really well. Resting them on parchment paper for a few minutes helps the breading stick firmly.
Heat the Oil
I pour oil into a skillet or pot until it’s about 2 inches deep. Using a thermometer, I heat it to 350°F. Keeping the oil at the right temperature makes the shrimp golden and crisp without soaking up too much oil.
Fry the Shrimp
I carefully add the shrimp in small batches, frying each for about 2–3 minutes. Flipping halfway ensures even browning. Once golden, I remove them with a slotted spoon and drain them on paper towels.
Finish with Hot Honey
While the shrimp are still warm, I drizzle hot honey all over them. The honey seeps into the crunchy coating, making every bite sweet, sticky, and spicy. A sprinkle of parsley on top makes the dish look extra inviting.
Additional Tips for Making this Recipe Better
I’ve made this recipe a few times, and here are some tricks that always help me.
- Keep the oil hot—don’t overcrowd the pan, or the shrimp will turn greasy.
- Rest the coated shrimp before frying so the breading sticks better.
- Make your own hot honey at home—it tastes fresher and you can control the heat level.
- Use fresh shrimp if possible—they fry up crisper than pre-frozen ones.
How to Serve Hot Honey Fried Shrimp?
This shrimp is so versatile, and I love serving it in different ways. You can plate it up as a fun appetizer with extra hot honey on the side, or tuck it into soft tacos with slaw and lime for a crowd-pleaser.
I’ve also served it over rice or noodles when I wanted it as a main meal. For something lighter, tossing it on top of a fresh green salad is a great option.
Nutritional Information
Here’s the nutrition breakdown per serving.
- Calories: 904
- Protein: 32g
- Carbohydrates: 45g
- Fat: 60g
Make Ahead and Storage
Prepare Ahead
I sometimes marinate the shrimp and mix the flour coating a day ahead. Keeping them refrigerated makes cooking faster when I’m ready to fry.
Store Leftovers
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. I always reheat them in the oven or air fryer to keep them crispy. Microwaving makes them soggy, so I avoid that.
Freezing
You can freeze the coated but uncooked shrimp in a single layer on a tray, then transfer them to a freezer bag. They’ll last up to 2 months. Just fry straight from frozen, adding an extra minute or two to the cook time.
Why You’ll Love This Recipe?
Here’s why this recipe has become one of my favorites.
- It’s simple but looks impressive—perfect when you want something special without fuss.
- The balance of sweet, spicy, and crispy is just irresistible.
- You can easily adjust the spice, portion, or even the protein.
- Works for any occasion—game nights, dinner parties, or weeknight meals.
- It’s comfort food with a gourmet twist, all made at home.
Hot Honey Fried Shrimp Recipe
Ingredients
Method
- I start by mixing the shrimp with buttermilk in a bowl and letting it soak for about 15 minutes. This step not only makes the shrimp tender but also ensures the coating sticks. While the shrimp are marinating, I prepare the breading by mixing flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a shallow dish.
- After marinating, I lift each shrimp out of the buttermilk and let the extra drip off. Then, I press them into the flour mix, making sure each one is coated really well. Resting them on parchment paper for a few minutes helps the breading stick firmly.
- I pour oil into a skillet or pot until it’s about 2 inches deep. Using a thermometer, I heat it to 350°F. Keeping the oil at the right temperature makes the shrimp golden and crisp without soaking up too much oil.
- I carefully add the shrimp in small batches, frying each for about 2–3 minutes. Flipping halfway ensures even browning. Once golden, I remove them with a slotted spoon and drain them on paper towels.
- While the shrimp are still warm, I drizzle hot honey all over them. The honey seeps into the crunchy coating, making every bite sweet, sticky, and spicy. A sprinkle of parsley on top makes the dish look extra inviting.
Notes
- Keep the oil hot—don’t overcrowd the pan, or the shrimp will turn greasy.
- Rest the coated shrimp before frying so the breading sticks better.
- Make your own hot honey at home—it tastes fresher and you can control the heat level.
- Use fresh shrimp if possible—they fry up crisper than pre-frozen ones.
